Microstructures and Shape Memory Characteristics of a Nanostructured Ti-50.0Ni(at%) Alloy

Nanostructured Ti-Ni alloys were prepared by cold working followed by annealing, and then their shape memory characteristics and superelasticity were investigated by means of differential scanning calorimetry (DSC), transmission electron microscopy (TEM), thermal cycling tests under constant load and tensile tests. Morphology of amorphous phases induced by cold working depended largely on the amount of cold working. They had domain like shape in the 40% cold rolled alloy, while had mainly wide band shape in the 70% cold rolled alloy. In 40% cold rolled alloy, the average grain size increased from 27 nm to 80 nm with increasing annealing temperature from 573 K to 673 K. Transformation elongation increases with raising annealing temperature, which was ascribed to the increase in grain size reducing the constraints of grain boundaries. Transformation hysteresis increased rapidly with raising annealing temperature up to 623 K, above which they almost keep constant, which was ascribed to the small grain size and large constraints of grain boundaries.